Food truck pricing has to absorb ingredients, prep labor, packaging, fuel, commissary costs, permits, event fees, and payment processing. Event fees are especially important because they can make a busy day less profitable than it looks.
Estimate direct cost per menu item, then allocate event and monthly overhead across expected orders. The calculator can show what price is required to keep the target net margin after those fees.
Next iteration candidate: add a dedicated food truck break-even calculator for orders per event and average ticket.